Wednesday, 3 September 2014

If you follow me on Instagram, you would of seen my recent post '20 Facts'. I thought it would be easy to choose 20 things to tell the instagram world, but once I sat down and got to the nitty gritty of actually writing it wasn't the cup of tea I was expecting. I wanted to be completely me, truthful but not too personal. Perhaps it came across as a little naive now I think about it. The easy part was listing my favourite things; pyjamas, tea, old movies, but when I began to write about my blog, I came to a realisation.

12. I love my blog but I don't work on it enough.

I do love my blog, I love writing on my blog, planning recipes, styling the finished product and taking a few snaps. I want to it be a success and I want people to use it as a source of inspiration or an escape from real life but I know I don't spend enough time on it. So from today, I turn a new leaf and I promise myself that I will post more, improving with each post ان شاء الله

So as part of my pledge, I begin with a favourite recipe of mine. It also happens to be my 100th post! What perfect timing! This has been and I'm sure will remain my favourite no-bake slice. I know its a big call, but it really is that good. What makes it even better is that its easy to make and uses staple ingredients which majority of the time, I have in the pantry. Most importantly it combines chocolate and peanut butter, need I say more?

Ingredients:

125g unsalted butter

1/3 c light corn syrup

1/2 C crunchy peanut butter

1/3 c caster sugar

4 cups corn flakes (or frosties, omit the sugar)

350g milk chocolate

In a medium saucepan, over low heat, melt the butter, syrup, peanut butter and sugar together. Stir continuously until the sugar dissolves. Bring it to a boil and allow to simmer, stirring, for 5 minutes.

Stir in the corn flakes, combining ingredients so all flakes are coated. You can be quite vigorous here, but don't turn it into a crumble.

Press evenly into the prepared tin.

Use the back of a wooden spoon or a rubber spatula to smooth the top. This may require some elbow grease. Chill in the refrigerator until cool but not completely firm.

Over a pot of boiling water, melt the chocolate. Make sure the water does not reach the bowl. If you know how to temper chocolate, do so. If not just melt and stir to ensure no lumps.

Pour the melted chocolate over the chilled slice and place back into the refrigerator to chill. After about 30 minutes, the slice should be cool enough to cut. You don't want to leave it too long or it will be too hard to cut evenly.

Cut into large squares (as in the photos) or smaller rectangles. Chill until ready to serve.